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Taste of Gainesville
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Spicy Coconut Chicken Casserole
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low.
Cook, without stirring, until rice is almost tender, 15 minutes.Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.
Cook's Note: You'll find Thai red curry paste (which keeps indefinitely in the refrigerator) and coconut milk in the Asian-foods aisle. For a spicier dish, stir in a bit more curry paste.
I also came across this recipe: Nutella cake in a mug! Mmmmm!
Weekly this 'n' that
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Don't hesitate to call Arthur if your computer has a virus or isn't
running as fast as it should. He will come to you or you can drop off your
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if necessary, so no matter where you are, give him a call - your computer
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Have a remarkable week!
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Gainesville, GA 30501
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